Spinach Malfatti are a delicious first course based on spinach and ricotta. They are called 'malfatti' because they have an irregular shape that resembles small gnocchetti. They are soft, light and full of flavor. Their preparation is simple and quick, ideal for a tasty lunch or dinner.
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Boil the spinach, pass it through a vegetable mill and sauté it in butter; add the yolk, ricotta, nutmeg, pepper and salt
Make walnut-sized balls, coat them in flour and drop them into boiling salted water
When they rise to the surface, drain them and place them in a buttered baking dish, sprinkle with butter and Parmesan, and bake them for 10 minutes
Pot
Pan
Store the Spinach Malfatti in an airtight container in the refrigerator for up to 2-3 days.
Spinach Malfatti are a traditional dish of Lombard cuisine, particularly widespread in the Mantua area.
Italia, Lombardia
| Energy (kcal) | 137.8 |
| Carbohydrates (g) | 3.31 |
| of which Sugars (g) | 1.46 |
| Fat (g) | 12.27 |
| of which Saturates (g) | 7.25 |
| Protein (g) | 4.57 |
| Fiber (g) | 1.27 |
| Sale (g) | 0.08 |
